Here are some photos of a more recent attempt using the new DKM thin crust recipe (see my earlier post in this thread). I think I actually made this pizza back in January. I used a pizza screen this time instead of a cutter pan just to see what would happen. The final result was very good!

Toppings were 1/2 Italian sausage (local brand), 1/2 pepperoni, with mushrooms throughout. Cheese was a typical blend that I use of mozzarella, cheddar, and provolone.

Here are some photos of a more recent attempt using the new DKM thin crust recipe (see my earlier post in this thread). I think I actually made this pizza back in January. I used a pizza screen this time instead of a cutter pan just to see what would happen. The final result was very good!

Toppings were 1/2 Italian sausage (local brand), 1/2 pepperoni, with mushrooms throughout. Cheese was a typical blend that I use of mozzarella, cheddar, and provolone.

Pour 75% of the water and all of the oil into the mixer bowl.In a second bowl, mix the yeast with the remaining water and allow to proof for 5 minutes.In the mixer bowl, add the flour, salt, sugar, powdered milk and the yeast mixture.Mix on slow speed for 10 minutes.The should be dry and it will not form into a cohesive ball bu instead it will be scrappy looking.Place dough into a sealed bucket and allow to rise for a minimum of 9 to 24 hours at room temperature.

I followed the recipe above, everything was scaled and used Better for Bread flour. Everything turned out perfect EXCEPT for the cooking process.

The final result was a very rigid, dry and dense crust - I believe I may may have overcooked it (wasn't burnt at all). Oven was set to 500°, pie was in cutter pan on bottom rack. First I par baked for 5 minutes and then baked for 12 minutes. What did I do wrong that make the crust turn out like this?

This is a "cracker" crust. When the crust is done it should be about the same thinkness of a cracker (Saltine or even a Ritz)

Too often, despite warnings, I have noticed people want to roll the dough as thin as they can.

DKM

I am new to these boards. Too thin on the cracker crust makes it too soft. there is a sweet spot that crispifies the bottom, leaves a thin 'bready' layer in the middle, and then the toppings cook above. Too thin and you will never get that middle layer.